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Microbiological Analysis of Bali Beef with Different Aging Times
Yuliyanti, Karenina Dwi
; Adiputra, Kirana Dara Dinanti
; Widiarta, I Putu Gede Didik
; Nurmasytha, Andi
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
Microbiological analysis of meat is crucial to ensure its safety, quality, and suitability for consumption. As a nutrient-rich medium, beef supports microbial growth, which can impact its quality. This study aimed to characterize the microbiological quality of Bali beef with different aging times. This study used three types of muscles: Longissimus dorsi, Gluteus medius, and Semitendinosus from Bali beef aged ± 3 years and body weight of ± 350 kg. Samples were aged at cold temperatures for 1, 21...
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Challenges in the Implementation of Radicalism Prevention Policy in Elementary Education Schools in Garut Regency
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
This study is the result of research on the implementation of radicalism prevention policies through the independent curriculum P5 project in elementary level education schools in Garut Regency. This research is also motivated by the author's interest in radicalism prevention policies, especially among young people. The Garut Regency Government has issued Garut Regent Regulation Number 143 of 2023 concerning the Regional Action Plan for Preventing and Combating Violent Extremism that Leads to Te...
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Pemahaman Konsep Gizi Dan Uji Kandungan Bakteri Escherichia Coli Pada Feces Balita Di Desa Sidanegara Cilacap
Jurnal Pengabdian Masyarakat Al-Irsyad
Vol 7
, No 1
(2025)
Nutritional problems in toddlers are closely related to environmental sanitation conditions, particularly the presence of Escherichia coli bacteria as an indicator of fecal contamination that can cause gastrointestinal infections and inhibit nutrient absorption. This community service activity aimed to increase public understanding of nutrition concepts and the impact of E. coli on toddler health through educational and participatory approaches. The methods included fecal laboratory tests using...
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Aspect-Based Sentiment Analysis on E-commerce Reviews using BiGRU and Bi-Directional Attention Flow
Setiadi, De Rosal Ignatius Moses
; Warto, Warto
; Muslikh, Ahmad Rofiqul
; Nugroho, Kristiawan
; Safriandono, Achmad Nuruddin
Journal of Computing Theories and Applications
Vol 2
, No 4
(2025)
Aspect-based sentiment Analysis (ABSA) is vital in capturing customer opinions on specific e-commerce products and service attributes. This study proposes a hybrid deep learning model integrating Bi-Directional Gated Recurrent Units (BiGRU) and Bi-Directional Attention Flow (BiDAF) to perform aspect-level sentiment classification. BiGRU captures sequential dependencies, while BiDAF enhances attention by focusing on sentiment-relevant segments. The model is trained on an Amazon review dataset wit...
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7 Sitasi
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Production Process of Puff Pastry Substitute Pumpkin
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Puff Pastry is a type of pastry from France made from a mixture of wheat flour, pastry margarine, and water. In this innovation, pumpkin is added to reduce the use of wheat flour by utilizing the availability of pumpkin as a local and functional food. The production process of puff pastry is divided into three stages: making pumpkin puree, making puff pastry, and packaging. The processing of puff pastry with pumpkin substitution is done by adding pumpkin in the form of flour and puree, which pro...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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